Scrub the root with a coarse copper scouring pad, but donít peel it. Slice it razor-thin on a diagonal, oriental-style, or use the finest slicing disk of a food processor.
Simmer 20 minutes or until tender. You may also sautÈ it, but add liquid and cook it in moist heat another 10 minutes afterwards, or it may not get tender.
You may also harvest the immature flower stalk in late spring, before the flowers appear, while itís still tender and very flexible.
Peeled and parboiled for 1 minute to get rid of the bitterness, it tastes like artichoke hearts, and it will enhance any traditional recipe that calls for the heart of artichokes. Cook this for another 5-10 minutes.